Quick Kimchi Cucumbers
|Kirby cucumbers||1 Pound, halved lengthwise and cut into 1/2-inch spears|
|Salt||1 1⁄2 Teaspoon|
|Sugar||2 1⁄2 Tablespoon|
|Korean red chili flakes/2 teaspoons crushed red pepper||1 1⁄2 Tablespoon|
|Sliced peeled ginger strips||1 1⁄2 Tablespoon (Fresh)|
|Garlic||4 Clove (20 gm), thinly sliced|
|Asian fish sauce||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Dried shrimp||1⁄2 Teaspoon, minced|
|Carrot||1 Small, thinly sliced into 2-inch matchsticks|
|Scallions||1 Small, thinly sliced into 2-inch matchsticks|
|Onion||1⁄4 Small, thinly sliced|
1. In a colander, toss the cucumbers with 1/4 teaspoon of the salt and 1/2 tablespoon of the sugar and let stand for 10 minutes.
2. In a bowl, mix the remaining 1 1/4 tea spoons of salt and 2 tablespoons of sugar with the chile flakes, ginger, garlic, fish sauce, soy sauce and dried shrimp. Toss in the carrot, scallion, onion and cucumbers. Arrange the cucumbers in a shallow dish, spooning the shredded vegetables and liquid on top. Let stand for 15 minutes, turning once or twice, then serve.